|
160c(ii)
|
Paprika extract
|
|
|
|
|
129
|
Allura red AC
|
|
|
|
|
123
|
Amaranth
|
|
|
|
|
160b(i)
|
Annatto extracts, bixin-based
|
|
|
|
|
160b(ii)
|
Annatto extracts, norbixin-based
|
|
|
|
|
122
|
Azorubine (Carmoisine)
|
|
|
|
|
162
|
Beet red
|
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 283-1978
CS 221-2001
|
|
|
|
151
|
Brilliant black (Black PN)
|
|
|
|
|
133
|
Brilliant blue FCF
|
|
|
|
|
155
|
Brown HT
|
|
|
|
|
170(i)
|
Calcium carbonate
|
CS 327-2017 (anticaking agents in ground cumin only)
CS 262-2006 (for use in cheese mass only)
CS 306-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 319-2015
CS 256-2007
CS 283-1978
CS 221-2001
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
CS 249-2006
CS 290-1995
CS 273-1968
CS 105-1981
CS 251-2006
CS 309R-2011
CS 87-1981
CS 252-2006
CS 282-1971
CS 281-1971
CS 275-1973
CS 250-2006
CS 141-1983
CS 291-2010
|
|
|
|
161g
|
Canthaxanthin
|
|
|
|
|
150a
|
Caramel I – plain caramel
|
CS 306-2011
CS 319-2015 (special holiday pack canned pears only)
CS 249-2006
CS 117-1981
CS 256-2007
|
|
|
|
150b
|
Caramel II - sulfite caramel
|
|
|
|
|
150c
|
Caramel III - ammonia caramel
|
|
|
|
|
150d
|
Caramel IV - sulfite ammonia caramel
|
|
|
|
|
120
|
Carmines
|
|
|
|
|
160e
|
Carotenal, beta-apo-8'-
|
|
|
|
|
160a(iv)
|
β-Carotene-rich extract from Dunaliella Salina
|
|
|
|
|
160a(iii)
|
beta-Carotenes, Blakeslea trispora
|
|
|
|
|
160a(i)
|
beta-Carotenes, synthetic
|
|
|
|
|
160a(ii)
|
beta-Carotenes, vegetable
|
|
|
|
|
141(ii)
|
Chlorophyllin copper complexes, potassium and sodium salts
|
|
|
|
|
140
|
Chlorophylls
|
CS 319-2015 (special holiday pack canned pears only)
CS 263-1966, CS 264-1966 (for use in cheese mass only for these standards)
CS 262-2006 (for use in cheese mass only)
CS 306-2011
CS 117-1981
CS 262-2006 (see functional class table in CXS 262-2006)
CS 256-2007
CS 221-2001
CS 283-1978 (for green marbled cheeses only)
|
|
|
|
141(i)
|
Chlorophylls, copper complexes
|
|
|
|
|
100(i)
|
Curcumin
|
|
|
|
|
127
|
Erythrosine
|
|
|
|
|
143
|
Fast green FCF
|
|
|
|
|
163(ii)
|
Grape skin extract
|
|
|
|
|
132
|
Indigotine (Indigo carmine)
|
|
|
|
|
172(i)
|
Iron oxide, black
|
|
|
|
|
172(ii)
|
Iron oxide, red
|
|
|
|
|
172(iii)
|
Iron oxide, yellow
|
|
|
|
|
161b(iii)
|
Lutein esters from Tagetes erecta
|
CS 306-2011
CS 117-1981
CS 256-2007
CS 87-1981 (for use in surface decoration only)
|
|
|
|
161b(i)
|
Lutein from Tagetes erecta
|
CS 306-2011
CS 117-1981
CS 256-2007
CS 87-1981 (for use in surface decoration only)
|
|
|
|
160d(iii)
|
Lycopene, Blakeslea trispora
|
CS 306-2011
CS 319-2015 (special holiday pack canned pears only)
CS 117-1981
CS 256-2007
|
|
|
|
160d(i)
|
Lycopene, synthetic
|
CS 306-2011
CS 319-2015 (special holiday pack canned pears only)
CS 117-1981
CS 256-2007
CS 306-2011 (at 390 mg/kg)
|
|
|
|
160d(ii)
|
Lycopene, tomato
|
CS 306-2011
CS 319-2015 (special holiday pack canned pears only)
CS 117-1981
CS 256-2007
|
|
|
|
124
|
Ponceau 4R (Cochineal red A)
|
|
|
|
|
104
|
Quinoline yellow
|
|
|
|
|
101(ii)
|
Riboflavin 5'-phosphate sodium
|
CS 264-1966
CS 263-1966
CS 306-2011
CS 117-1981
CS 249-2006
CS 256-2007
CS 283-1978
CS 221-2001
|
|
|
|
101(iv)
|
Riboflavin from Ashbya gossypii
|
CS 263-1966
CS 306-2011
CS 117-1981
CS 249-2006
CS 256-2007
CS 283-1978
CS 221-2001
|
|
|
|
101(iii)
|
Riboflavin from Bacillus subtilis
|
CS 264-1966
CS 263-1966
CS 306-2011
CS 117-1981
CS 249-2006
CS 256-2007
CS 283-1978
CS 221-2001
|
|
|
|
101(i)
|
Riboflavin, synthetic
|
CS 264-1966
CS 263-1966
CS 306-2011
CS 117-1981
CS 249-2006
CS 256-2007
CS 283-1978
CS 221-2001
|
|
|
|
134
|
Spirulina Extract
|
CS 306-2011
CS 117-1981
CS 256-2007
|
|
|
|
110
|
Sunset yellow FCF
|
|
|
|
|
181
|
Tannic acid (Tannins)
|
|
|
|
|
102
|
Tartrazine
|
|
|
|
|
171
|
Titanium dioxide
|
CS 319-2015 (special holiday pack canned pears only)
CS 262-2006 (for use in cheese mass only)
CS 306-2011
CS 262-2006 (see functional class table in CXS 262-2006)
CS 256-2007
CS 272-1968 (for use in cheese mass only for these standards)
CS 283-1978
CS 221-2001
CS 275-1973
CS 117-1981
|
|
|
|
161h(i)
|
Zeaxanthin, synthetic
|
CS 306-2011
CS 117-1981
CS 256-2007
CS 87-1981 (for use in surface decoration only)
|
|
|
|
183
|
Jagua (genipin-glycine) blue
|
|
|
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